Soba Noodle Bowl

This dinner bowl is a very comforting mix of soba noodles, tofu or tempeh, cabbage, and a creamy gingery Thai peanut sauce.

I could eat this any day of the week, and we all went back for a healthy second bowl.


  • 2-3 bundles buckwheat soba noodles
  • 1 block extra-firm tofu or marinated cooked tempeh, cut into cubes or triangles
  • 1 head cabbage, chopped into bite-sized pieces
  • Sesame seeds for garnish (optional)


  • 2 Tbsp toasted sesame oil
  • 3 Tbsp smooth peanut butter
  • 2 tsp ginger powder
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp tamari
  • 1 Tbsp maple syrup
  • 1 tsp garlic powder


Prepare for the stirfry: In a small bowl, mix all the ingredients for the sauce together and stir well to combine. Chop up your tofu/cooked tempeh and cabbage.

In a large pan, wilt the cabbage over medium heat with a small amount of water. You can add the tofu/tempeh anytime during the wilting, which will take about 5-10 minutes. Stir frequently until the cabbage gets nice and soft but still bright green. You could also use other veggies here too that you have on hand.

Cook the soba noodles in boiling water according to package directions, then add to the tofu/tempeh and veggies. Mix briefly to combine.

Scoop the tofu/tempeh veggie noodle deliciousness into your bowl and top with the Thai peanut sauce you made. Serve hot. Be prepared for some serious enjoyment!


For today’s inspiration, as the snow falls gently outside my kitchen window, here is a poem from Mary Oliver:

Snow was falling

so much like stars

filling the dark trees

that one could easily imagine

its reason for being was nothing more

than prettiness.

May we appreciate every beautiful moment of nature today, whether you’re in snow or sunshine or rain.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

4 responses to “Soba Noodle Bowl”

  1. maitricookswithlove Avatar

    Super umami comfort! 🙂

  2. maitricookswithlove Avatar

    Facebook comment from Linda: That sounds so good!

  3. maitricookswithlove Avatar

    Instagram comment from @evancarmichael: 😍😍

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